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Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
  • Author : Charis Michel Galanakis
  • Publsiher : Academic Press
  • Release : 16 December 2016
  • ISBN : 0128096500
  • Pages : 382 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKNutraceutical and Functional Food Components

Summary:
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics). Provides a holistic view of the interactions between novel processing techniques and food components Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products Covers food applications, shelf-life, and sensory characteristics


Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 16 December 2016
GET THIS BOOKNutraceutical and Functional Food Components

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g.


Phytosterols as Functional Food Components and Nutraceuticals

Phytosterols as Functional Food Components and Nutraceuticals
  • Author : Paresh C. Dutta
  • Publisher : CRC Press
  • Release : 02 December 2003
GET THIS BOOKPhytosterols as Functional Food Components and Nutraceuticals

Analyzes food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer development and the lowering of cholesterol levels. Details the chemistry, occurrence, and biological effects of phytosterol oxides.


Nutraceuticals and Functional Foods :

Nutraceuticals and Functional Foods :
  • Author : G. K. Jayaprakasha,Bhimanagouda S. Patil
  • Publisher : EOLSS Publications
  • Release : 30 December 2015
GET THIS BOOKNutraceuticals and Functional Foods :

Nutraceuticals and Functional Foods is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The present series on “Nutraceuticals and Functional Foods” focuses on the health-promoting properties of fruits and their active components involved in the prevention of chronic diseases. A world-class group of academic researchers and scientists wrote these chapters to provide state-of-the-art reviews. The nine chapters


Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
  • Author : Joyce I. Boye
  • Publisher : John Wiley & Sons
  • Release : 27 January 2015
GET THIS BOOKNutraceutical and Functional Food Processing Technology

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added


Functional Food Ingredients and Nutraceuticals

Functional Food Ingredients and Nutraceuticals
  • Author : John Shi
  • Publisher : CRC Press
  • Release : 24 August 2006
GET THIS BOOKFunctional Food Ingredients and Nutraceuticals

A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable composition, they must have ready access to the very lat


Functional Foods and Nutraceuticals

Functional Foods and Nutraceuticals
  • Author : Chukwuebuka Egbuna,Genevieve Dable Tupas
  • Publisher : Springer Nature
  • Release : 24 August 2020
GET THIS BOOKFunctional Foods and Nutraceuticals

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals


Handbook of Nutraceuticals and Functional Foods, Second Edition

Handbook of Nutraceuticals and Functional Foods, Second Edition
  • Author : Robert E.C. Wildman
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKHandbook of Nutraceuticals and Functional Foods, Second Edition

Scientific advances in this field have not only given us a better understanding of what is an optimal diet, but has allowed food and nutraceutical companies to market products with specific health claims, fortify existing foods, and even create new foods designed for a particular health benefit. Handbook of Nutraceuticals and Functional Foods, Second Edition, compiles the latest data from authoritative, scientific sources. It provides hard evidence on the prophylactic and medicinal properties of many natural foods. This handbook reviews


Handbook of Nutraceuticals and Functional Foods, Third Edition

Handbook of Nutraceuticals and Functional Foods, Third Edition
  • Author : Robert E.C. Wildman,Richard S. Bruno
  • Publisher : CRC Press
  • Release : 19 November 2019
GET THIS BOOKHandbook of Nutraceuticals and Functional Foods, Third Edition

This handbook compiles information on novel ingredients and functional food products from leading authors in their respective areas of expertise. It provides an evidence-based and authoritative review of the prophylactic properties exerted by food components, foods, and dietary patterns. It includes information on the chemical properties, dietary sources, intakes, efficacy, health effects, and safety of each bioactive compound, functional food, or nutraceutical. This edition contains many new topics, including inflammation relief, exercised-induced immunity, Alzheimer’s disease, and dementia.


Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals

Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
  • Author : Fereidoon Shahidi,Jean-Richard Neeser,J. Bruce German
  • Publisher : CRC Press
  • Release : 04 March 2004
GET THIS BOOKBioprocesses and Biotechnology for Functional Foods and Nutraceuticals

This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological applications on functional food developments. Focusing on topics not covered in depth in other texts on the subject, the book analyzes the nutritional and physiological benefits of functional foods, the effect and development of active ingredients in functional foods, and consumer and regulatory issues that will influence biotechnological advancements in the food industry. It also


Methods of Analysis for Functional Foods and Nutraceuticals

Methods of Analysis for Functional Foods and Nutraceuticals
  • Author : W. Jeffrey Hurst
  • Publisher : CRC Press
  • Release : 16 April 2002
GET THIS BOOKMethods of Analysis for Functional Foods and Nutraceuticals

Written by experts at the forefront of phytochemical analysis, this book covers the important classes of bioactive components of functional foods and nutraceuticals. It also includes some components for which no acceptable methods of analysis are yet available. Organized by compound class, Methods of Analysis for Functional Foods and Nutraceuticals


Functional Foods and Dietary Supplements

Functional Foods and Dietary Supplements
  • Author : Athapol Noomhorm,Imran Ahmad,Anil Kumar Anal
  • Publisher : John Wiley & Sons
  • Release : 11 March 2014
GET THIS BOOKFunctional Foods and Dietary Supplements

Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food


Functional Foods, Nutraceuticals and Natural Products

Functional Foods, Nutraceuticals and Natural Products
  • Author : Dhiraj A. Vattem,Vatsala Maitin
  • Publisher : DEStech Publications, Inc
  • Release : 06 October 2015
GET THIS BOOKFunctional Foods, Nutraceuticals and Natural Products

Bioactive ingredients in foods and their pharmacological and health effects. Functional foods and bioactives of microbial, plant and animal origin, including probiotics, herbs, spices, vegetables, specialty fruits, seafood and milk components. Impact on the microbiome, emerging metabolic pathways and prevention of chronic and infectious diseases.Techniques for functional food development and evaluation.Regulatory and safety considerations. This volume presents basic and advanced technical information on the sources, mechanisms and safety of food bioactives in the etiology and prevention of chronic


Nutraceutical and Functional Food Regulations in the United States and Around the World

Nutraceutical and Functional Food Regulations in the United States and Around the World
  • Author : Debasis Bagchi
  • Publisher : Elsevier
  • Release : 25 February 2014
GET THIS BOOKNutraceutical and Functional Food Regulations in the United States and Around the World

This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory changes and their impacts. The book demonstrates the global scenario of the acceptance and demand for these products and explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as addressing the intricate aspects of manufacturing procedures. As the public gains confidence in the quality of


Functional Food and Human Health

Functional Food and Human Health
  • Author : Vibha Rani,Umesh C. S. Yadav
  • Publisher : Springer
  • Release : 12 October 2018
GET THIS BOOKFunctional Food and Human Health

Global health and the increasing incidence of various diseases are a cause for concern, and doctors and scientists reason that the diet, food habits and lifestyle are contributing factors. Processed food has reduced the nutritional value of our diet, and although supplementing foods with various additives is considered an alternative, the long-term impact of this is not known. Many laboratories around the world are working to identify various nutritional components in our daily food and their effect on human health.


Functional Ingredients from Algae for Foods and Nutraceuticals

Functional Ingredients from Algae for Foods and Nutraceuticals
  • Author : Herminia Dominguez
  • Publisher : Elsevier
  • Release : 30 September 2013
GET THIS BOOKFunctional Ingredients from Algae for Foods and Nutraceuticals

Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae. After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part